Ingredients
16
16 servings
- •1 ½ teaspoons paprika
- •1 ½ teaspoons dried oregano
- •1 ½ teaspoons ground cumin
- •1 ½ teaspoons salt
- •1 ½ teaspoons ground black pepper
- •1 ½ teaspoons garlic powder
- •1 ½ teaspoons onion powder
- •1 ½ teaspoons ground turmeric
- •1 pinch cayenne pepper, or to taste (Optional)
- •4 pounds whole pork belly
- •2 tablespoons lemon juice
Instructions
- Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
- Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.
Nutritional Facts
Per 16 servings
- Calories: 207
- Carbohydrate: 2g
- Fat: 16g
- Fiber: 0g
- Protein: 14g
- Sugar: 0g
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